• Posted by Deanie Rowan Blank on June 9th, 2009, 4:49 PM

    over romaine greens.  I wonder
    at the pleasure these pungent fungi

    bring — gold in a chef’s pan.
    White truffle oil, my preference,

    more peppery than the black.
    Makes sense — being part Sicilian —

    that the robust Italian whites
    appeal more than the tamer ebon

    French ones.  All sub rosa
    root-clinging symbiotic

    fruiting tubers — a cabal
    of crafty warty walnuts.

    Beware the poisonous
    false ones.  A bit of truffle Read on… »

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